Mom was a terrific cook, and one year for Christmas, she wrote down her favorite recipes for me. I have the worn blue binder still, and the most stained page is the recipe for Mom’s baked beans. I recently baked a pot of them for my dad, and he called to tell me that they were great–just like Mom’s. (No greater praise than that!)
The recipe takes some time, but is well worth it. And to those of us who love baked beans, this recipe puts canned beans to shame. I’ll pass it on to you:
Mom’s Baked Beans
1 lb. dry beans (soldier beans or Jacob’s Cattle beans are best)
8 c. water
1 small onion
one slice thick bacon
1/2 c. molasses
2 T. brown sugar (or maple syrup or maple agave)
1/2 T. salt
1/2 t. dry mustard
1/4 t. ginger
Soak the beans in the 8 cups of water overnight in a large pot. In the morning, drain the beans and refill the pot with 8 cups of fresh water. Boil until the skins crack when you blow on a spoonful of beans. Drain the beans again and SAVE the liquid. To this liquid, add the last five ingredients and stir to mix.
In the bottom of the bean pot, place the onion and the slice of thick bacon, then add the beans. Add the liquid on top of the beans, and cover. Reserve the liquid that’s left over.
Bake for four hours at 275 degrees. Use the reserved liquid to add to beans as needed to keep liquid on top of the beans. (Use hot water if necessary when all the reserved liquid is used up.) Remove the cover in the last hour of baking.
Fabulous with hot dogs, coleslaw and cornbread!